Poultry and Game Sous Vide

Perfectly roasting any bird is as close as many of us will come to achieving a scientific miracle. All too often when we roast poultry we put all our concentration into achieving a crisp, brown skin and testing the leg joints for clear-running juices to ascertain if it is ready, showing little concern for the breast meat that is well past done by the time the legs are cooked.

The humble chicken needs to be considered in two distinct parts when cooking. The breast meat is soft and delicate with little fat to give it moisture as it cooks, so although traditional roasting under high dry heat will result in lovely crisp skin, it will be at the expense of the delicate meat below.